Orange, Pistachio and Dried-Cherry Tea Loaf

This recipe is taken from the 2015 Milk Calendar. When you want to bake something that is easy but just a little fancier, this pretty tea loaf is ideal. Serve with a glass of milk, tea or coffee as a simple afternoon pick-me-up.

  • Prep: 10 min
  • Cooking: 55 min
Yields 12 Servings
orange pistachio and dried cherry tea loaf

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1 1/2 tsp (7 mL) ground cardamom
  • 1 tsp (5 mL) ground ginger
  • 1/2 cup (125 mL) butter softened
  • 2/3 cup (150 mL) granulated sugar
  • Finely grated zest from 1 orange
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) Milk
  • 1/3 cup (75 mL) sour cream
  • 1/2 cup (125 mL) pistachios
  • 1/2 cup (125 mL) dried cherries

Preparation

Preheat oven to 350°F (180°C). Butter a 9x5x3-inch (2 L) loaf pan.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, cardamom and ginger. In a large bowl, using an electric mixer, beat butter with sugar and orange zest until well blended. Beat in eggs, one at a time, then vanilla until blended. In a small bowl, whisk milk with sour cream. Beat dry ingredients into butter mixture, alternating with milk mixture, making 3 additions of dry and 2 of milk, just until combined. Stir in pistachios and cherries.

Scrape into prepared pan, smoothing top. Bake about 55 min or until a tester inserted in centre comes out clean. Let cool in pan for 10 min. Invert onto a rack to cool completely.

Tips

Cardamom has a unique, strong flavour. Whole pods are used in savoury Indian dishes, while ground cardamom is mostly used in desserts.

Add 1/2 cup (125 mL) chocolate chunks or chips.

Try chopped pecans and dried cranberries in place of pistachios and cherries.

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Nutrition

Nutritional Information

per serving
Energy: 274 Calories
Protein: 5 g
Carbohydrate: 37 g
Fat: 12 g
Fibre: 1.8 g
Sodium: 227 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 124 mg
Selenium: 22 %
Folate: 21 %
Thiamin: 17 %
Riboflavin: 13 %